Chicken Bruschetta Pasta

Ingredients:

• 1 pound bow tie pasta
• 1 tablespoon olive oil
• 4 (4- ounces each) boneless, skinless chicken breasts, cut into cubes
• salt and fresh ground pepper, to taste
• 6 roma tomatoes
• 10 fresh basil leaves, cut into thin strips
• 4 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 4 garlic cloves, minced, divided
• 1/2 cup tomato sauce
• Balsamic Glaze
• 1/2 cup balsamic vinegar
• 1/2 tablespoon sugar

Directions:

1. Prepare pasta according to the directions on the package.
2. Season chicken with salt and pepper.
3. Heat 1 tablespoon olive oil in a nonstick skillet; add cubed chicken and cook for 8 minutes, or until chicken is browned and internal temperature reaches 165F degrees. Set aside. Dice tomatoes and save the juices in a small bowl.
4. Combine tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, & half of the minced garlic; set aside. You can also make this ahead of time and refrigerate for 2 hours, covered.
5. Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat. Add remaining garlic and saute for about 20 seconds, or until soft and tender - do not burn the garlic.
6. Increase heat to medium high and stir in previously prepared tomato salad. Add tomato sauce to pan and bring to a boil.
7. Add prepared pasta to sauce pan and toss around until coated. Set aside.
8. In a small pan, bring to a boil vinegar and sugar; reduce heat to a simmer and continue to cook until sauce turns to a thick syrup. Remove from heat and add to prepared pasta. Transfer pasta to a platter.
9. Arrange prepared chicken breasts on top of pasta.